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- Remoulade abstract "Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).".
- Remoulade thumbnail Remoulade.jpg?width=300.
- Remoulade wikiPageExternalLink search?q=remoulade.
- Remoulade wikiPageExternalLink learning_lore.asp?id=remoulade.txt.
- Remoulade wikiPageExternalLink viard1817.html.
- Remoulade wikiPageID "1006214".
- Remoulade wikiPageRevisionID "597386395".
- Remoulade hasPhotoCollection Remoulade.
- Remoulade subject Category:Condiments.
- Remoulade subject Category:Cuisine_of_New_Orleans,_Louisiana.
- Remoulade subject Category:Danish_cuisine.
- Remoulade subject Category:French_cuisine.
- Remoulade subject Category:Louisiana_cuisine.
- Remoulade subject Category:Occitan_cuisine.
- Remoulade subject Category:Sauces.
- Remoulade subject Category:Sauces_of_the_mayonnaise_family.
- Remoulade type Condiment107810907.
- Remoulade type Condiments.
- Remoulade type Flavorer107809368.
- Remoulade type Food100021265.
- Remoulade type Foodstuff107566340.
- Remoulade type Ingredient107809096.
- Remoulade type Matter100020827.
- Remoulade type PhysicalEntity100001930.
- Remoulade type Sauce107829412.
- Remoulade type Sauces.
- Remoulade type SaucesOfTheMayonnaiseFamily.
- Remoulade type Substance100020090.
- Remoulade comment "Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.".
- Remoulade label "Remoulade".
- Remoulade label "Remoulade".
- Remoulade label "Remoulade".
- Remoulade label "Remoulade".
- Remoulade label "Remoulade".
- Remoulade label "Rémoulade".
- Remoulade label "Ремулад".
- Remoulade label "レムラード・ソース".
- Remoulade sameAs Remoulade.
- Remoulade sameAs Remoulade.
- Remoulade sameAs Rémoulade.
- Remoulade sameAs レムラード・ソース.
- Remoulade sameAs 레물라드.
- Remoulade sameAs Remoulade.
- Remoulade sameAs Remoulade.
- Remoulade sameAs m.03ymgb.
- Remoulade sameAs Q1190414.
- Remoulade sameAs Q1190414.
- Remoulade sameAs Remoulade.
- Remoulade wasDerivedFrom Remoulade?oldid=597386395.
- Remoulade depiction Remoulade.jpg.
- Remoulade isPrimaryTopicOf Remoulade.
